Spiced apple two-bite tarts
Last week I bought a bag of Gala apples , probably 4 pounds ( I thought it was only a kilo ! ) and even bought 3 pieces of Granny Smith for this recipe alone . I seldom buy that much , more like 3 or 5 pieces whenever I have the urge to eat it . Most of the time , after eating it for 3 straight days , the last one or two will be in the fridge for days , sometimes nearly two weeks until I can't take it anymore and have to eat it or worst , throw it . At least I know one person who's having this weird habit lol
I baked an apple bundt cake using some of those apple , I was so pumped up from the smell alone ! Of course , my joy turned into horror meh ! when I removed the cake from the pan ! Nearly half of the top was stuck at the bottom , I still get misty-eyed thinking about it hee hee ! Next time , I won't be stingy with the butter when greasing the bundt pan .
Oh , that was a cream cheese-filled apple cake , by the way *sigh*So , what to do with some of the remaining apples ?! I've been eyeing this recipe for quiet sometime and the crust , which is described as sort of pecan shortbread clinched it for me . It was delicious on its own and a breeze to make ! You don't have to roll the dough , just divide it evenly among the tins . If you're using a mini-muffin pan , the tart shells will come off easily , not so if you're using a mini tart tins , patience and a bit help from the trusty pairing knife will do the trick . Just remember to remove it after 5 minutes of cooling , you may find it a bit hot to handle but better than uttering some French words while removing it if you let it stand for a long time .
The filling tastes great , too , I should have used 2 Gala instead of one since it barely cover all my 21 tartlets . The soured cream is a must ! The tanginess of it is a good foil for the buttery crust and the spiced filling . You can use yogurt or crème fraîche ( as recommended in this recipe )
Need to find more recipes with apples in it ....
Please check original recipe @ Cooking Light /My Recipes
Makes 21 tartlets ( 15 grams dough each )
Crust : ( makes 320 grams cookie dough )
57 grams sugar
57 grams unsalted butter , softened
2 tablespoon canola oil
1 tablespoon milk
1/2 teaspoon vanilla
1/4 teaspoon fine sea salt
4.5 oz / 126 grams / about 1 cup all-purpose flour
1/3 cup finely chopped pecans
Filling : ( makes 1 cup )
1 Granny Smith apple , peeled and diced
1 Gala apple , peeled and diced
2 teaspoon lime juice
2 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly minced ginger
1 tablespoon butter
1/2 teaspoon tapioca starch
1 tablespoon water
Homemade soured cream : Add 1 teaspoon lime or lemon juice to 75 ml double cream , mix to combine , chill in the fridge before using .
* Preheat oven to 350°F / 180°C . Lightly grease mini muffin and tart tins , put in the fridge to chill .
* Crust : In a medium bowl , combine the first 6 ingredients , use a whisk and beat until mixture is light and fluffy . Add in the flour and nuts and mix until just combined . Divide dough into 21 mini tart tins or individual mini-muffin tins or 24 mini muffin pan , 15 ( some are 16 grams ) grams of dough in each tin . If it is too hot in your kitchen or dining room , chill the dough for at least 30 minutes for easy handling . Press dough into bottom and up the sides of the tin .
* Bake for 15 minutes or until golden brown . Cool in the pan on a wire rack for 5 minutes ; carefully remove from the tins ; if you're using the tart tins , gently poke some of the fluted edges with the tip of a pairing knife before removing and let cool completely on a wire rack .
* Filling : Place apple and lime juice in a bowl , toss to coat , add the sugar and the next 4 ingredients ( through ginger ) , stir well to combine .
* Melt butter in a saucepan over medium-heat ; add apple mixture . Cover and cook for 4-5 minutes , stirring occasionally . Combine tapioca starch and water in a small bowl ; add it to the apple mixture , cook for about 1 minute or until mixture thickens . Transfer mixture into a bowl and let cool at room temperature .
* Spoon about 2 teaspoon of apple mixture into each tart shell and top with about 1/2 teaspoon of soured cream . Serve immediately .
This post is linked to the bloghop event Little Thumbs Up , this event is organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . This month's theme is APPLE and hosted by Kit of I Lost in Austen
Good Afternoon Anne, I love apple and your gorgeous little spiced apple two bite tarts look delicious.... perfect to enjoy with an afternoon cup of coffee..... I wonder, will I be sensible and eat one, no I don't think so, I think when baked I will eat two.ReplyDelete
Have a lovely weekend.
Daph , I couldn't help but grin re sensible word ! No , you can't be sensible when it comes to these tartlets , the crust alone was almost perfectly delicious lolDelete
The apple filling alone sounds already very delicious. These mini tartlets look awesome, Anne.ReplyDelete
Carinissime!!! Brava ..con le mele sono squisite!!ReplyDelete
Waaa..... I'm drooling already ! Looks so good ! How I wish I can have FEW of this yummilicious tarts . I guess I've to bake some myselff ! LOL Thanks for sharing this recipe with LTU . Have a great weekend ;)
Hi Anne, I also have a bag of apples in my fridge. Your spiced apples look awesome!!ReplyDelete
I love the fact that the apples are added on the top of the crust after baking, that would prevent it from getting soggy…scrumptious!ReplyDelete
These petite apple tarts are gorgeous! Two bite??? I can eat one in each mouthful.... Ha ha ha Me and my big mouth :D
You're just killing me ! And now I'm drooling at this as well.ReplyDelete
Those little tartlets are so adorable! I just saw some Gala apples at the farm stand yesterday. Since it will be officially Fall in just a few days, I guess it's time I give in to Apple season, lol...I'd love to try this tarts. The shortbread pastry must make them oh so yummy!!! Must Pin this at least for Marion, lol...
Thanks for sharing, Anne...
It's gorgeous Anne!ReplyDelete
Yes. The crust looks so perfect.